Supermercado la Chiquita #4

Equipment and surfaces were dirty.

Inspector’s note: Observed the side of the hot hold unit with a build up of grease. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floor between the hot hold unit with a build up of debris, dirt and possible food debris. Also observed the floor under the metal prep table next to the up right cooling unit with a build up of dirt and possible food debris. Instructed to clean and maintain areas as a means of preventing possible pest and or insect activity.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient air thermometer in hot holding unit for to-go meals, near deli and pastry area. Instructed person in charge to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris under shelving in rear produce area. Instructed person in charge to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust on both ceiling fans in the employee washrooms; clean fans to remove dust and dust on the wall from the fan.

Ventilation or lighting was inadequate.

Inspector’s note: Observed one cracked light shield in the butcher prep area; replace shield where needed.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Customer self service individually packaged cakes, desserts and sandwiches without ingredients listed. Instd to label with ingredints in descending order of predominacne by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives if contained in the food

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Dry storage containers in bakery not labeled. Instd to label with common name

In-use utensils weren’t stored properly.

Inspector’s note: Bowls being used as dispensing utensils and stored in food (salsa, rice) instd to use proper dispensing utensils (ladles, scoops, etc) and store properly (handle not in food)

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Multi use utensils improperly stored in deli area. Instd to store properly, handle up

Single-use items weren’t stored or used properly.

Inspector’s note: Single use utensils improperly stored in deli area. Instd to store properly, handle up

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Missing covers for trash receptacles in toilet room. Instd to provide covers and maintain

Garbage wasn’t handled or stored properly.

Inspector’s note: Missing trash receptacle at handwash sinks in meat service area and deli. Instd to provide receptacles and maintain

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Found torn refrigeration gaskets on multiple walk-in coolers and freezer units throughout facility. Instructed facility to replace all torn gaskets and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Found ice accumulation on air curtains in walk-in ice cream freezer off dock area, instructed to remove and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found leaky drain pipe at 3-comp sink behind butcher counter. Also, found leaky faucet base on 3-comp sink in butcher prep room. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed walls and floors with accumulated debris located in the meat prep walk in cooler. Instructed to clean.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed canned goods being used to hold up food items on storage rack on the east wall. Instructed to remove and provide food grade materials.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the cutting boards in the meat department with deep cuts, grooves, and disrepair. Instructed to replace and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive dirt and and debris buildup in the rear storage/receiving areas and the meat department area on the corners of the floors and baseboards. Instructed to clean and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Must label food storage containers when food is not in original package.

Equipment and surfaces were dirty.

Inspector’s note: Must clean food debris build up from microwave in bakery prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must repair or replace damaged flooring in chicken walk in cooler.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must repair or replace loose wrapping on overhead pipes in produce prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean dust build up from produce walk in cooler- ceilings & fanguard covers,bakery prep area- dust build up on walls,ceilings and vents.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean food debris from floors in dairy ,bakery and produce walk in coolers.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must elevate,remove and organize articles off of floor and away from walls in produce prep area next to oven and unused receiving area.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINERS IN MEAT DEPT.,PRODUCE PREP AND BAKERY PREP AREA.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Inspector Comments: MUST CLEAN DEBRIS FROM MEAT DEPT.-UNDER SIDES OF PREP TABLES,FAN GUARD COVERS.CHICKEN WALK IN COOLER - FAN GUARD COVERS,DELI WALK IN COOLER -FAN GUARD COVERS.BAKERY PREP AREA-EQUIPMENT,MICROWAVE & WALK IN COOLER & FREEZER-SHELVING UNITS.BEER & MILK WALK IN COOLER-SHELVING UNITS.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Inspector Comments: MUST CLEAN DEBRIS FROM FLOOR IN BAKERY PREP AND WALK IN COOLER AND FREEZER,SALES FLOOR UNDER DISPLAY SHELVES.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES ON SALES FLOOR AND MEAT WALK IN COOLER.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Inspector Comments: MUST CLEAN DEBRIS FROM WALLS IN MEAT PREP AREA AT 3- COMP SINK.MUST REPLACE OR REPAIR STAINED CEILING TILES ON SALES FLOOR,DAMAGED WALL AT RECYCLING AREA.MUST ADJUST THRESHOLD AT RECEIVING MAN DOOR AND ROOF DOOR.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Inspector Comments: MUST REPLACE BURNTOUT LIGHT IN MEAT FRONT PREP AREA.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Inspector Comments: MUST PROVIDE SINK STOPPERS FOR MEAT DEPT. 3- COMP SINK.MUST REPAIR OR REPLACE BROKEN TILE SURROUND AT REAR MOPSINK.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Inspector Comments: MUST REMOVE EXCESSIVE AMOUNT OF BOXES FROM IN CORNER AT FRONT MEAT PREP AREA.

Food handler requirements met

Inspector’s note: Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR NEW EMPLOYEES.MUST ENROLL AND MAINTAIN.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: Observed outside garbage dumpsters lids wide open and trash filled above rim on both dumpsters.must have trash down below rim and lids tight fitting.must maintain.(serious 7-38-020)

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must label food storage containers when food is not in original containers in meat dept.,produce prep and bakery prep area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean debris from meat dept.-under sides of prep tables,fan guard covers.chicken walk in cooler - fan guard covers,deli walk in cooler -fan guard covers.bakery prep area-equipment,microwave & walk in cooler & freezer-shelving units.beer & milk walk in cooler-shelving units.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean debris from floor in bakery prep and walk in cooler and freezer,sales floor under display shelves.must repair or replace damaged floor tiles on sales floor and meat walk in cooler.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must clean debris from walls in meat prep area at 3- comp sink.must replace or repair stained ceiling tiles on sales floor,damaged wall at recycling area.must adjust threshold at receiving man door and roof door.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must replace burntout light in meat front prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must provide sink stoppers for meat dept. 3- comp sink.must repair or replace broken tile surround at rear mopsink.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must remove excessive amount of boxes from in corner at front meat prep area.

Food handler requirements met

Inspector’s note: Idph food handlers requirements not met for new employees.must enroll and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All items that are prepackaged in the store are in need of a label that has all store information. Must correct and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: The following in need of cleaning: interior of ice machine (produce prep, interior of reach in and walk in coolers and freezers to remove all food spills, and prep tables in produce prep and bakery dept. Clean and maintain at all times.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors through out service departments and grocery back rooms are in need of detail cleaning in corners and around all equipment. Must clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls and ceiling in bakery department in need of cleaning to remove all dust build up. Must detail clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Hand sink in bakery department in need of repair. Leaking handsink in deli area water handles in need of adjusting. Must correct and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must label bulk food container that has suger inside container in the bakery section

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must replace burned our bulb inside the walk-in freezer in rear of premises

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must verify from supplier if the white paper bags used to store uncovered bakery items in are food grade approved.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the cutting boards on prep tables, can opener and sleeve in hot food/deli prep area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Detail clean floors throughout produce prep room(debris along the bases of the walls noted), floor in bakery prep area along the base of wall near and underneath cooking equipment.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean and/or paint all walls inside walk-in coolers and exteriors where surfaces are chipped.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: All food items throughout stored in coolers and freezers must be properly stored elevated 6 inches off the floors.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior of ice machine in produce prep area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Detail clean floors in rear storage and prep areas where debris are present.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean debris from light shields in food prep and storage areas where present. Clean, paint or replace paneling in deli prep and produce prep areas.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed raw beef, chicken and pork marinating in containers in the walk in cooler located in the meat department, said containers were without proper labels containing name of product and date. Instructed to label all foods that are outside of the original containers and maintain. Also observed raw meat in a container without a label located on the bottom shelf of a prep table in the meat deli. Manager stated meat in said container is discarded. Instructed manager to properly label container to indicate meat is to be discarded and not for sale and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed ice machine used for meat displays only, located in the rear of meat department, in need of cleaning to remove minor calcium build up. Instructed to clean, sanitize and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed standing water under a prep table located behind the deli meat/ hot holding counter. Instructed to remove all standing water to prevent pest harborage and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed dust accumulation on the vents in the the meat deli area. Instructed to clean and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed no light shields on light bulbs located over the fruit and vegetable display sections. Instructed to provide light shields. Observed burnt out lighting over the produce section. Instructed to replace and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed a minor leak under the 3 compartment sink located in the rear meat section. Instructed to repair leak and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed stock (boxes of cheeses) stored on the ground in the cheese walk in cooler. Instructed to elevate all stock at least 6 inches from the ground to prevent pest harborage.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cutting board in rear meat prep area stained with deep, dark grooves. Instd to repair/replace same. Exceesive ice build-up on walk-in freezer condensor. Repair same

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Pipe leaking at pipe under exposed handsink in rear meat prep area. 3-compartment sink faucet leaking in rear meat prep area. Repair same.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Employee personal belongings improperly stoed. Instd to store in designated area.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: No city of chicago certified manager on duty while handling potentially hazardous foods (slice deli meats, etc). Instd to have on duty at all times. Citation issued 7-38-012 serious.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cutting board in rear meat prep area stained with deep, dark grooves. Instd to repair/replace same. Exceesive ice build-up on walk-in freezer condensor. Repair same.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Pipe leaking at pipe under exposed handsink in rear meat prep area. 3-compartment sink faucet leaking in rear meat prep area. Repair same.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Employee personal belongings improperly stoed. Instd to store in designated area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: The can opener in the deli is rusty and unsanitary, clean and repair the can opener so it is sanitary. The north end meat slicer has a clear section on the carriage that has food buildup that is not being cleaned off, disassemble the carriage and wash, rinse and sanitize the unit every 4 hours of use. The fishcooler condenser is half blocked with ice, defrost the unit and check if the door gasket seals tight.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: The light fixtures above the rear produce area and mens customer washroom have dead insects inside, clean out the light shields.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The pipe insulation above and near the produce/butcher ice machine is damaged and collects condensation. Repair so the water does not drip onto the floor.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: The prep areas all have stained wiping cloths on the tables, store a wiping cloth in sanitizing solution in between use so your employees can easily sanitize there areas/utensils.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors in walk-in coolers where needed. (chicken, produce, meat)

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean fan guard covers in walk-in units where needed to remove dust observed.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide a thermometer for hot holding unit for rotisserie chicken.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR IN CHICKEN WALK-IN UNIT AND PRODUCE WALK-IN COOLER.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Reattach loose wall coving to lower wall outside of door that seperates restaurant from store.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GRINDER IN MEAT PROCESSING AREA,DELI WALK IN COOLER SHELVING UNITS,VENTS IN BREAK ROOM.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REMOVE ICE BUILD UP FROM BAKERY WALK IN FREEZER FLOOR.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE LOOSE WALL PANELING IN 1ST FL. REAR STORAGE AREA,DAMAGED WALL BASES IN 2ND FL. WOMEN'S TOILET ROOM & MUST CLEAN WALLS IN SAME.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MORE THAN 25 LIVE HOUSE FLIES FLYING AROUND PREMISES ALSO IN BAKERY DISPLAY UNIT,ON & AROUND PRODUCE ON DISPLAY,MEAT PROCESSING AREA,1ST & 2ND FL. STORAGE AREAS,STAFF BREAK ROOM.ALSO 10- 12 LIVE FRUIT FLIES ON ONIONS ON DISPLAY.ALSO RECEIVING DOOR NOT TIGHT FITTING ALONG SIDE.RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/20/11.(SERIOUS 7-38-020).

Previous minor violation(s) corrected 7-42-090

Inspector’s note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT #547363 4/18/11 NOT CORRECTED.#33 MUST CLEAN CHEESE WALK IN COOLER SHELVING UNITS.#34 MUST SCRAPE & PAINT PEELING PAINT ON FLOORS IN MEAT PROCESSING AREA & WALK IN COOLER,CHICKEN WALK IN COOLER,PRODUCE WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN STAFF BREAK ROOM.#35 MUST REPLACE STAINED CEILING TILES IN STAFF BREAK ROOM.MUST SCRAPE & PAINT PEELING PAINT ON CHEESE WALK IN COOLER SHELVING UNITS.#36 MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD IN PRODUCE WALK IN COOLER.#38 MUST PROVIDE VENTILATION IN 1ST FL. MEN'S TOILET ROOMS.MUST REPAIR & MAINTAIN.(SERIOUS 7-42-090).

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GRINDER IN MEAT PROCESSING AREA,DELI WALK IN COOLER SHELVING UNITS,VENTS IN BREAK ROOM.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REMOVE ICE BUILD UP FROM BAKERY WALK IN FREEZER FLOOR.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE LOOSE WALL PANELING IN 1ST FL. REAR STORAGE AREA,DAMAGED WALL BASES IN 2ND FL. WOMEN'S TOILET ROOM & MUST CLEAN WALLS IN SAME.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINERS IN DELI AREA&PRODUCE.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM INTERIOR PARTS OF MEAT GRINDER IN MEAT PROCESSING AREA, SOILED CARD BOARD FROM SHELVING UNITS OF PREP TABLES IN PRODUCE PROCESSING AREA.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN UNDER SIDES OF PREP TABLES IN ALL PREP AREAS,SAW,MEAT WALK IN COOLER SHELVING UNITS & ROLLING CARTS,DELI AREA ROLLING CARTS.CHEESE WALK IN COOLER SHELVING UNITS.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST SCRAPE & PAINT PEELING PAINT ON FLOOR IN MEAT PROCESSING AREA,CHICKEN WALK IN COOLER,PRODUCE WALK IN COOLER.MUST REPAIR DAMAGED FLOOR IN DELI AREA & BREAK ROOM /STORAGE 2ND FL. MUST CLEAN FLOOR IN MEAT WALK IN FREEZER.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & DAMAGED WALL TILES IN MEAT DEPT,WALL BASES IN MEAT WALK IN COOLER,RECEIVING AREA,REAR MOP SINK,STAINED CEILING TILES IN BREAK ROOM,DAMAGED DOOR TRIM INTERIOR OF ICE CREAM WALK IN FREEZER.MUST CLEAN WALL IN MEAT WALK IN COOLER.MUST SCRAPE & PAINT PEELING PAINT ON SHELVING UNITS IN CHEESE WALK IN COOLER.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Inspector Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT IN MEAT WALK IN COOLER,CRACKED LIGHT SHIELD IN PRODUCE & EGG WALK IN COOLER .

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Inspector Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE MEAT PREP & PROCESSING AREA 3- COMPARTMENT SINK LEAKY FAUCETS & WELD TOP COMPARTMENT OF SINK.MUST PROVIDE VENTILATION IN 1ST FL. MEN'S TOILET ROOM.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE GARBAGE DUMPSTER LID MISSING & FRAME BENT MUST REPAIR OR REPLACE LIDS & FRAME ON OUTSIDE GARBAGE DUMPSTER & MAINTAIN.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINERS IN DELI AREA&PRODUCE.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM INTERIOR PARTS OF MEAT GRINDER IN MEAT PROCESSING AREA, SOILED CARD BOARD FROM SHELVING UNITS OF PREP TABLES IN PRODUCE PROCESSING AREA.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN UNDER SIDES OF PREP TABLES IN ALL PREP AREAS,SAW,MEAT WALK IN COOLER SHELVING UNITS & ROLLING CARTS,DELI AREA ROLLING CARTS.CHEESE WALK IN COOLER SHELVING UNITS.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST SCRAPE & PAINT PEELING PAINT ON FLOOR IN MEAT PROCESSING AREA,CHICKEN WALK IN COOLER,PRODUCE WALK IN COOLER.MUST REPAIR DAMAGED FLOOR IN DELI AREA & BREAK ROOM /STORAGE 2ND FL. MUST CLEAN FLOOR IN MEAT WALK IN FREEZER.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & DAMAGED WALL TILES IN MEAT DEPT,WALL BASES IN MEAT WALK IN COOLER,RECEIVING AREA,REAR MOP SINK,STAINED CEILING TILES IN BREAK ROOM,DAMAGED DOOR TRIM INTERIOR OF ICE CREAM WALK IN FREEZER.MUST CLEAN WALL IN MEAT WALK IN COOLER.MUST SCRAPE & PAINT PEELING PAINT ON SHELVING UNITS IN CHEESE WALK IN COOLER.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT IN MEAT WALK IN COOLER,CRACKED LIGHT SHIELD IN PRODUCE & EGG WALK IN COOLER .

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE MEAT PREP & PROCESSING AREA 3- COMPARTMENT SINK LEAKY FAUCETS & WELD TOP COMPARTMENT OF SINK.MUST PROVIDE VENTILATION IN 1ST FL. MEN'S TOILET ROOM.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS AT MEAT CUTTING AREA, AND SEAL DELI WALK IN COOLER WOOD SHELVES.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; DELI SLICERS AND DISPLAY SHELVES THRU-OUT.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS; UNDER EQUIPMENT AT CORNERS AND ALONG WALLS AT DELI AREA, AND THRU-OUT 2ND FLOOR STORAGE ROOM. ALSO MUST REPAIR FLOORS INSIDE MEAT AND PRODUCE WALK IN COOLERS.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR 3PART SINKS FAUCETS AT BUTCHER AREA AND MEAT CUTTING WALK IN COOLER.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THEMOMETER FOR DELI REACH IN COOLER.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS IN ALL PREP AREAS MUST BE PROPERLY STORED.